Saffron Steamed Plain Basmati Rice - Persian Chelow

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Saffron Steamed Plain Basmati Rice - Persian Chelow

3 cups long-grain white basmati rice

8 cups cold water

2 tablespoons salt

1/2 cup vegetable oil, butter, or ghee

2 tablespoons plain yogurt

1/2 teaspoon ground saffron threads, dissolved in 4

tablespoons hot water

 

 

 

 

Pick over the rice carefully to remove its many small

solid particles of grit.

 

Wash the rice by placing it in a large container and

covering it with lukewarm water. Agitate gently with

your hand, then pour off the water. Repeat five times

until the rice is completely clean.

 

In a large nonstick pot, bring 8 cups of water and 2

tablespoons salt to a boil. Add the rice to the pot

and boil briskly for 6 to 10 minutes, gently stirring

twice with a wooden spoon to loosen any grains that

stick to the bottom. Once a rice rises to the top of

the pot, it is done.

 

Drain the rice in a large, fine-mesh strainer and

rinse with 3 cups lukewarm water.

 

In a bowl, whisk together 4 tablespoons oil, 2

spatulas full of rice, the yogurt, 1/2 cup lukewarm

water, and 1 tablespoon of saffron water. Spread this

mixture over the bottom of the rice pot. This will

form the golden crust, or tah dig.

 

One spatula full at a time, gently mound the remaining

rice onto the tah dig layer. Shape it into a pyramid

to leave room for the rice's expansion.

Cover the pot and cook the rice for 10 minutes over

medium heat.

 

Mix 1 cup cold water with 4 tablespoons oil and pour

over rice. Sprinkle on the remaining saffron water.

Place a clean dishtowel or 2 layers of paper towel

over the pot to absorb condensation, and cover with

the lid to prevent steam from escaping. Reduce the

heat to low and cook 50 minutes longer.

 

Remove the pot from the heat and cool it, still

covered, on a damp surface for 5 minutes to loosen the

crust.

 

There are two ways to serve the rice. The first is to

hold the serving platter tightly over the uncovered

pot and invert the two together, unmolding the entire

mound onto the platter. The rice will emerge as a

golden-crusted cake, to be garnished with edible

flowers and herbs, then served in wedges.

 

The second serving style is to spoon the rice into a

pyramid on the serving platter, taking care not to

disturb the bottom crust as you do so. After the

pyramid is shaped, detach the crust with a wooden

spatula and arrange it in pieces around the pyramid or

serve it on a small side platter.

 

NUSH-E JAN!

 

Servings: 6

Prep Time: 5 min.,

Cooking Time: 1 1/4hours

 

Author: " A Taste of Persia " by Najmieh K. Batmanglij

Source: Christina Sudairy

Formatted by Chupa Babi: 10.15.07

 

Note: To reheat leftover rice, place the rice in a

saucepan with 1/2 cup water and place over low heat

for 15 to 20 minutes.

 

Note: You can use any kind of pot to make this rice,

but nonstick pots make unmolding the rice much easier.

 

Note: If using American long-grain rice wash the rice

once only.

 

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